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  2. Isomalt - Wikipedia

    en.wikipedia.org/wiki/Isomalt

    Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallization much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason. [6] Isomalt can also be used as a plasticizer for high methoxyl pectin films. It reduces the ...

  3. Sweetened beverage - Wikipedia

    en.wikipedia.org/wiki/Sweetened_beverage

    Artificially sweetened beverages (ASB) are defined as those containing non-nutritive sweeteners and are marketed as a replacement for sugar-sweetened beverages. [9] [10] Similar to sugar-sweetened beverages they are linked to weight gain and an increased risk of cardiovascular disease mortality. [7] [8] [9] [11]

  4. Glucose syrup - Wikipedia

    en.wikipedia.org/wiki/Glucose_syrup

    Glucose syrup on a black surface. Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.

  5. Sugar substitute - Wikipedia

    en.wikipedia.org/wiki/Sugar_substitute

    Other colors used are green for stevia. [1] A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie (non-nutritive) [2] or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant ...

  6. Inverted sugar syrup - Wikipedia

    en.wikipedia.org/wiki/Inverted_sugar_syrup

    Inverted sugar syrup, also called invert syrup, invert sugar, [1] simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose. This mixture's optical rotation is opposite to that of the ...

  7. Hard candy - Wikipedia

    en.wikipedia.org/wiki/Hard_candy

    Hard candy. A hard candy (American English), or boiled sweet (British English), is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy such as the candy cane, lollipops, rock, aniseed twists, and bêtises de Cambrai.

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